Print Recipe
Chermoula
I first learned this vibrant green sauce while working as a catering assistant at Thomas Fogarty Winery early in my career. Chermoula is a versatile North African condiment that brightens fish, chicken and roasted vegetables. It also makes a great mix-in for couscous, cooked beans or a simple vegetable soup.
Course: Sauce
Cuisine: North African
Servings: 1 cups
Author: Marcia W. Smart
Ingredients
- 5 garlic cloves minced
- 2 1/2 cups flat-leaf Italian parsley
- 2 cups cilantro
- Grated zest of one lemon and the juice
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 3/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
Instructions
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Place the garlic, parsley, cilantro, lemon zest and lemon juice in a food processor or blender. Add the paprika, cayenne, cumin and salt. Pulse briefly on low until the mixture is coarsely pureed; avoid processing until completely smooth so the sauce retains texture. With the motor running, pour the olive oil in a steady stream until the ingredients are just combined. Taste and adjust with more lemon juice or salt if needed.
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Transfer the chermoula to a tightly sealed container and refrigerate for up to one week. The herbs may darken slightly over time, but the flavor remains vibrant.